Jump to content

  • Quick Navigation
Photo

Critical limits for metal in a product after blending dry seasoning

Share this

  • You cannot start a new topic
  • Please log in to reply
3 replies to this topic
- - - - -

Ruthie22

    Grade - Active

  • IFSQN Active
  • 4 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 29 December 2016 - 08:10 PM

I am writing a HACCP plan for processing of dry seasoning. 

 

I am trying to find a the critical limits for metal in a product after blending. I can not find it on the FDA website.

Is there any references out there that might help? 



Cory R.

    Grade - Active

  • IFSQN Associate
  • 14 posts
  • 5 thanks
0
Neutral

  • United States
    United States

Posted 29 December 2016 - 08:36 PM

Critical limit should be based on your ability to detect. Reference your metal detector manual. Most often the critical limits are set at 2.0 mm FE, NFE, and SS. I have seen some lower (1.5 mm).

 

Attached is example.

 

 

Attached Files



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5665 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 30 December 2016 - 05:04 AM

I am writing a HACCP plan for processing of dry seasoning. 

 

I am trying to find a the critical limits for metal in a product after blending. I can not find it on the FDA website.

Is there any references out there that might help? 

 

Hi Ruthie,

 

i believe the, worst-case, FDA reply to yr query is Nil, ie any metallic contamination may potentially cause the material to be considered as  "adulterated".

 

The "practical" USFDA viewpoint afaik is here -

 

http://www.fda.gov/I...l/ucm074554.htm

 

You will see that the FDA interpretation likely depends on your own/FDA's context.

 

Many food industries seem to have developed their own  "best practice" answer to yr question whose value likely depends on their own findings/type of metal (eg Ferrous,non-Ferrous,SS). These "results" appear to often be "FDA-acceptable".

 

As per previous post, the lowest limit of detection (LOD) validatably, consistently available from your own equipment is another generic response which may be acceptable unless yr instrument is archaic.

 

There are literally dozens of lengthy threads here similar to yr own query. Possibly even one for yr specific industry. Perhaps try a search.


Kind Regards,

 

Charles.C


redfox

    Grade - SIFSQN

  • IFSQN Senior
  • 481 posts
  • 163 thanks
24
Excellent

  • Philippines
    Philippines

Posted 31 December 2016 - 01:12 AM

Hello,

 

Our HACCP plan for metal detecting step as CCP. Critical Limit  states: 1. All product must pass through metal detector 2. No detectable metal in the product

 

Specimen: Fe: 1.5mm; Non-Fe: 2.0mm; SUS: 2.5mm; These are used for for MD sensitivity verification every 30 mins.

 

regards,

redfox





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users